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  1. #1121
    Ironing this Thread
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    My grill marks are professional looking but it definitely didn't crust the way I would have wanted or normally appreciate. I always cast iron at hot as fuck, but with corn and asparagus I couldn't beat the grill. Plus less cleanup.

    For typical steaks sous vide and seared I go back and fourth with butter, most of the time I can't tell a difference but I didn't want to test that with something lean.

    Also, while I do love medium rare everything, I did these at 135 for two hours and they were pushing it into rare territory. Actually did strip at 140 last week and they were quite red as well.

  2. #1122
    Chram
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    Quote Originally Posted by Zetanio View Post
    You know your business. Glad they came out so well. I wish I had a grill so I could give some advice for the sear. I still swear by my cast iron at about 650 degrees. I would actually consider firing a cast iron right on the grill and going for quick grill marks and then finishing the sear in the pan, add some aromatics and butter to baste.
    I tried this; couldn't get the cast iron anywhere near as hot on the grill as I can on my stove. I like to brown in a bit of butter, which makes a bit of smoke (but tastes sooooo good). I was hoping to be able to make that smoke outside instead of risking the wrath of the smoke detectors.

  3. #1123
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    Quote Originally Posted by Coren View Post
    I tried this; couldn't get the cast iron anywhere near as hot on the grill as I can on my stove. I like to brown in a bit of butter, which makes a bit of smoke (but tastes sooooo good). I was hoping to be able to make that smoke outside instead of risking the wrath of the smoke detectors.
    Ahhhh, good to know. I watched a bunch of YouTube videos of these guys using a cast iron on a charcoal grill and thought it would work.

  4. #1124
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    Shoulda used wifes phone, the red is so far off in that picture its not even close.

  5. #1125
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    Thank you for not having a shitty steel rack on your grill.

    Grilled asparagus is one of my favorite sides with steak. Was going to get some today to go with ribeye, but they were way too thin. Would have lost them through the grate.

  6. #1126
    Ridill
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    So confirming booze vide is amazing but having hard time finding much in the ways of recipes online. Anyone else have more luck or is it mostly a more experiment sort of thing?

  7. #1127
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    Quote Originally Posted by dasva View Post
    So confirming booze vide is amazing but having hard time finding much in the ways of recipes online. Anyone else have more luck or is it mostly a more experiment sort of thing?
    Pretty much everything works. I just used the basic recipe and then added whatever I wanted.

  8. #1128
    Ridill
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    What I mean is like what to use for recipes? Right now I'm just looking up regular infusions and replacing the let them sit forever with a 2 hour bath at 135F. Maybe some strawberry bourbon which was interesting and now I got a bunch of really strong strawberries too

  9. #1129
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    Berries, herbs, spices, fruit, veggies.

    I've used a lot of stuff at this point. I'm gonna try to do some sake with berries this weekend.

  10. #1130
    Ridill
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    Ah experiment it is. Make sure to update how it goes. Anyways have you tried running it thru multiple times? Like when I was doing the bourbon this weekend first run thru bourbon just overpowered everything but a second was great. Tried just adjusting the ratios to do it in one and didn't seem to work as well

    Also for me it's seemed harder to get air out so I'm left with a pocket of air and well using bags is annoying for liquids anyway. What you think about using something like mason jars?

  11. #1131
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    You can definitely use them, most of the recipes call for them. I'm just lazy and I can't be arsed to bother with it. The air pocket actually doesn't matter in this case as the liquid will circulate.

  12. #1132
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    made the crack slaw:
    1/2 head of cabbage
    1 10 oz package shredded carrots
    1.25 lb ground beef
    3 green onions
    2 cloves of garlic
    ~1 1/2 tsp of diced ginger root
    soy sauce, rice vinegar, sesame oil, salt, pepper, oregano, curry powder, paprika, cayenne, sugar


    browned the ground beef then sauteed the garlic/ginger in the sesame oil for a minute, then added the cabbage/carrots/green onion. then dump in all the seasonings lol. it's ok... cabbage isn't cooked quite through, nor the carrots. I also need to get the balance of seasonings right :/ it's a work in progress. not bad though. next time I think I will add potatoes and definitely alter the seasoning; something in there ain't quite right but I can't put my finger on it

  13. #1133
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    I'd get rid of the curry and be careful with the sesame oil, personally. Paprika, cayenne, and oregano together remind me of Spanish dishes. Adding curry powder to the mix is strange to me, but I'm not a big fan of curry. Sesame oil is also a really strong flavor. If you're using it like you would olive oil to cook down the garlic and ginger you're likely adding too much.

    I don't know how much of each of those last ingredients you're using, though.

  14. #1134
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    Yeah, I measure the oil with drops most of the time. It's a VERY potent flavor.

  15. #1135
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    I might have like... doused the entire meal in sesame oil >_>


    thanks for the tips. it's still pretty decent; I think if I fix it up a bit next time it could be great

  16. #1136
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    Sesame oil is really potent as stated above. I really like adding cayenne pepper and extra sriacha to taste as well as a bit of cumin. I use rice vinegar and olive oil myself.


    Sent from my iPhone using Tapatalk

  17. #1137
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    Yeah don't use that much sesame oil.

  18. #1138
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    Sushiritto opened on 23rd st.

    Fucking amazing.

  19. #1139
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    really that good? we have similar places around here and people tell me they're good, but the idea of a sushi burrito just sounds so abhorrent to me

  20. #1140
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    Why? It's literally just a big maki roll...

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